Broccoli is in season and cheaper in stores, giving you a great excuse to experiment with the vegetable. Joe Yonan and Ellie Kriger share their favourite recipes
Here’s a starting point for the dinnertime bowl strategy: combine a cooked grain, plant protein, sauce, seasonal vegetables and topping. This variation is based on tofu, roasted with broccoli and a tart, spicy dressing.
Adapted from The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons,” by Laura Wright. Serves 4 400g block extra-firm tofu 2 teaspoons freshly grated lime zest plus 2 tablespoons lime juice (from 1 lime), or more juice as needed 2 tablespoons grapeseed or other neutral oil, or more
as needed 1/2 teaspoon granulated garlic (garlic powder) 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon fine sea salt, plus more as needed 1/4 teaspoon freshly ground black pepper About 170g broccoli florets (about (3 cups) 1/4 cup lightly packed chopped fresh basil leaves,
plus a few small whole leaves, for garnish Water (optional) 2 cups cooked brown rice, warmed 1/2 cup fresh sunflower sprouts (may substitute
another sprout of your choice) 1/4 cup raw, hulled, unsalted sunflower seeds,
toasted
Preheat the oven to 200ºC. Line a baking sheet with parchment paper.
Drain the tofu of its packing liquid and pat dry with a kitchen towel. Cut the tofu into 2.5cm cubes.
Whisk together the lime zest and juice, oil, garlic powder, crushed red pepper flakes, salt and pepper in a medium bowl.
Taste and add more salt, if needed. Gently toss the tofu in the dressing. Transfer the coated tofu cubes to the baking sheet, gently shaking off as much of the marinade as possible back into the bowl.
Roast for 15 minutes, until the tofu is lightly browned on the bottom.
Remove from the oven and gently flip the cubes over. Toss the broccoli florets in the dressing/marinade, then arrange them on the same the baking sheet with the tofu.
Roast for 10 to 15 minutes, until all the edges are lightly browned. Taste, and sprinkle with a little salt, as needed.
Whisk the chopped basil into the remaining marinade to form a dressing. If it is too thick, add a little water, more lime juice and/or more oil to thin it out.
Serve the roasted tofu and broccoli hot over bowls of brown rice. Add the sprouts, toasted sunflower seeds and drizzles of the basil-flecked dressing.
Garnish with basil leaves if desired. Adapted from The Perfect Blend, by Tess Masters Serves 6-8 1 tablespoon extra-virgin olive oil 1 medium yellow onion, coarsely
chopped (1 cup) 2 cloves garlic, minced 3/4 teaspoon sea salt, plus more as
needed 3 cups home-made or no-salt-added
vegetable broth Two 410g cans of no-salt-added diced
tomatoes, plus their juices 1 1/2 tablespoons peeled, minced
fresh ginger root 1/4 teaspoon crushed red pepper
flakes 680g sweet potatoes, scrubbed and
cut into 2.5cm chunks (4 cups) 230g broccoli florets, chopped (3 cups) 115g (1 large bunch) Swiss chard, stalks removed, leaves cut into ribbons (4 cups) 1/3 cup almond butter 1/2 cup loosely packed chopped coriander, plus small sprigs for optional garnish THIS soup is a dream come true – if like me you dream about things like soup.
It has all the attributes that make a warm bowl of broccoli cheddar soup a comfort-food classic: a rich, velvety texture; a belly filling quality that oozes melted cheese; and a home-style, unfussy preparation with simple, everyday ingredients. Serves 4 2 tablespoons olive oil 1 medium onion, diced 1 large head broccoli, florets and tender part of stems, chopped (about 6 cups) 3 cups no salt-added chicken or
vegetable broth 1 cup canned, cannellini beans, rinsed
and drained 1/2 cup low-fat milk 1 cup shredded extra-sharp cheddar
cheese (about 85g) 1 teaspoon powdered mustard 1/2 teaspoon salt, plus more as needed Flesh of 1 medium avocado, cut into
thin slices, for garnish 1/2 cup sliced raw almonds, for
garnish Pour the oil into a large pot
Heat the oil in a large saucepan over medium heat.
Once the oil is shimmering, stir over medium heat.
Once the oil shimmers, add the onion, garlic and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion is soft, or 5 minutes.
Stir in the stock, tomatoes and their juices, the ginger, crushed red pepper flakes and sweet potatoes. Increase the heat to high; once the mixture comes to a boil, reduce the heat to medium, so the liquid is bubbling gently.
Add the remaining 1/2 teaspoon of salt and cook the stew uncovered, stirring occasionally until the sweet potatoes are just fork-tender, about 15 minutes.
Add the broccoli and cook for 5 minutes, then stir in the chard and almond butter. Cook just until the chard is wilted, 5 minutes. The stew should be creamy. Stir in the chopped coriander, then taste and add more salt as needed. To serve, divide among bowls. Top with avocado slices, almonds and coriander sprigs, if desired. in the onion and cook for about four minutes until tender but not browned.
Add broccoli, broth and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cover and cook for about 15 minutes, stirring occasionally.
Let the soup cool for 15 minutes, then purée it in a blender in three batches, until smooth. Wipe out the saucepan as needed.
Return the blended soup to the saucepan over medium heat.
Once the soup is bubbling at the edges, reduce the heat to low.
Stir in the milk, three quarters of the cup of the cheese, the powdered mustard and half teaspoon of salt. Cook until just warmed through.
Taste and add more salt as needed. Divide among individual bowls or deep mugs and garnish with portions using the remaining quarter cup of cheese.
Serve hot.